Kurczak Pieczony w Całości

Ingredients · 4 servings

• 1Whole chicken, patted dry
• 1 headGarlic, halved crosswise
• 2 tspSweet paprika
• 40 gButter, softened
• 2 tspSalt
• 1 tspBlack pepper, ground

Equipment

oven, paper towels, kitchen twine, roasting dish, roasting rack, basting brush, knife, cutting board, meat thermometer, small bowl, spoon, oven mitts

Instructions

1. 1
   Prepare Workstation

   Gather measured ingredients, paper towels, kitchen twine, roasting dish, rack, basting brush, knife, board, and meat thermometer. · 10 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Dry Chicken

   Pat the chicken inside and out with paper towels until the skin feels dry and no surface moisture remains. · 5 min

   What to look for: The skin looks matte rather than wet.

3. 3
   Season Thoroughly

   Season the cavity and skin generously with salt, black pepper, and sweet paprika, covering the breast, legs, wings, and back. · 5 min

   What to look for: The chicken is evenly dusted with red paprika and seasoning.

4. 4
   Butter And Garlic

   Rub softened butter over the whole chicken, then place the halved garlic head inside the cavity for gentle aroma. · 5 min

   What to look for: The skin is glossy and the garlic sits securely in the cavity.

5. 5
   Truss And Place

   Tie the legs together with kitchen twine and set the chicken breast-side up on a rack in the roasting dish. · 5 min

   What to look for: The legs are tied and the breast faces upward.

6. 6
   Roast Chicken

   Roast at 180°C / 356°F for about 90 minutes, basting once with pan juices if desired, until the skin is golden and reddish. · 1 h 30 min

   When it is done: Insert the thermometer into the thickest thigh without touching bone; poultry is safe at 74°C / 165°F.

7. 7
   Rest Roast

   Rest the chicken uncovered for 10 minutes so the juices settle before carving and the skin stays crisp. · 10 min

   What to look for: Clear juices collect lightly on the board without flooding out.

8. 8
   Carve And Serve

   Carve the chicken into portions, spoon over any buttery pan juices, and serve hot with the roasted garlic from the cavity. · 5 min

   What to look for: Pieces are moist, neatly carved, and lightly glazed with pan juices.